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Updated: June 18, 2025
But in London we are familiar with the kipper, the red herring, and the Yarmouth bloater, and to see how they are prepared for consumption I leave the market—always wet and fishy and slippery—and make my way to the extensive premises on the beach belonging to Mr.
I remember going to see a fisherman's widow in a little village on the stormy east coast. She told me of her husband's death. "I had his tea a' ready an' a bit buttered toast an' a kipper, but he never cam' in." That was all "He never cam' in." When our wanderers returned they were rather amused than otherwise.
If the doctor makes that much between meals, day in and day out, she ought to be thankful." The dainty concoction to which the blazing-eyed old lady now applied herself was something she had never before tasted, and she became of the opinion that Kipper would not get up a dish of that sort, and so much of it, for less than two dollars.
"If I'm going to do the thing at all I must do it properly," he said, gravely. "I don't suppose Bill Foley ever 'ad a cold tub in his life; he don't know no better. Gladys!" "Halloa!" said that young lady, with a start. "Are you are you eating that kipper with your fingers?" Gladys turned and eyed her mother appealingly.
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